Mascarpone Mashed Potatoes with Crispy Shallots- Enjoy rich creamy, cheesy mashed potatoes with crispy shallots. It’s a wonderful combination of flavors & textures. Those salty crunchy shallots on top are the perfect finishing touch.
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Did you see that Dictionary.com Twitter account tweeted that Gif is pronounced with a soft G?!?!?!
I am excited about this because I am in the ‘JIF’ camp. Not the hard G camp. Nope nope nope!!!! I basically feel vindicated in this tweet. I know that people will disagree with me, but when the creator of Gifs, says it’s with a soft G… then it’s with a soft G, damn it!!!
Besides feeling great about that, I feel awesome about these Mascarpone Mashed Potatoes with Crispy Shallots.
I really love mashed potatoes. I tend to make an obscene amount of them every holiday. Like, I made a 5 pound batch for just Price and me one year for Thanksgiving. It was little ridiculous, but they are just so good. Mashed potatoes basically go with everything from grilled chicken to steak to turkey to ham… I could go on and on. Then you can rework them info potato pancakes because frying to mashed potatoes in more butter is the best idea ever.
Mascarpone Mashed Potatoes with Crispy Shallots are going to knock your socks off because they are not your average mashed potatoes. They are smooth, light, and fluffy. The flavor is robust from the sharp Parmesan cheese and rich mascarpone cheese.
You’ll dig in and see the mashed potatoes are piled high on your fork. Then you’ll take a bite and be hooked on the buttery rich potatoes.
I’m gonna be really real here… you need to make the crispy shallots on top!!!!
Don’t think that you can just make the mashed potatoes and skip out on the shallots just because they are a garnish. NO, THEY ARE PART OF THE DISH. They balance out the richness of the mashed potatoes, the crunch is needed with the creaminess of the potatoes. And, don’t think that you can just toss some French’s Onions on top because they are not the same. They are onions, and these are shallots. Again, just make the crispy shallots. You’ll thank me me.
I also think that you really need to get some goof flaked sea salt for the crispy shallots. Maldon Sea Salt is my favorite finishing salt. I use Kosher salt for everything, but if I am going to add salt on top to finish a dish, then I am using Maldon Sea Salt. The big flakes don’t melt into the food as much as a finer salt, so the flavor is more robust when you take a bite. Plus, the salt crystals on top are just so beautifully inviting.
Be sure to enjoy these Mascarpone Mashed Potatoes with Crispy Shallots for Easter, and every other holiday that deserves mashed potatoes. I think Arbor Day would be a good holiday to bring out these creamy, dreamy mashed potatoes. Dig in!
Great Side Dishes
For the Mashed Potatoes
- 5 pounds russet potatoes, peeled and chopped into 1-inch pieces
- 3/4 Cup unsalted butter, at room temperature
- 1 Cup whole milk
- 1/2 Cup Parmesan cheese
- 8 ounces mascarpone cheese
- Kosher salt
For the Crispy Shallots
- 3-4 large shallots, thinly sliced
- 1 1/2 Cups vegetable oil
- flaked sea salt or Maldon flaked salt
- In a large pot of salted water, bring the potatoes to a boil over medium-high heat. Simmer and cook until the potatoes are tender, 15 to 20 minutes.
- While the potatoes cook, make the crispy shallots.
- In a saucepan, heat the shallots and oil over medium heat. Cook gently- the oil should gently bubble, turn down if it's browning too quickly. Stir occasionally. Cook for about 15 minutes, until golden brown and just about crisp. Using a slotted spoon, transfer to a paper towel lined plate. Gently blot with paper towels. Sprinkle with salt.
- When the potatoes are tender, drain in a colander. Pour the potatoes into the bowl of a stand mixer (or a large bowl and use an electric mixer). Add 1/2 Cup butter, milk, cheese, and mascarpone cheese. Beat until smooth. Season with salt to taste.
- Fold in the rest of the butter when transferring to a serving dish. Top with the crispy shallots.
Crispy Shallots Inspired by David Tanis' NYT recipe